Was combing thru some posts on using shortening in a NY Style dough recipe. Saw something about Lard having been popular back in the good old days in NY style pizza, thought maybe I would try to emulate with shortening. Probably nonsense but what the heck.

Sorry for not converting into baker %....on my iPad using the ap for the first time.

Mixing;Everything in the bowl except 25% of the flour and all of the salt for a 35 minute autolyse. After the autolyse, rest of flour and salt added for 8 minutes of mixing. Gave the machine a break for 2 minutes after 4 minutes of mixing, followed by final 2 minutes of mixing.

Just about a 10 minute bench rest before portioning into 2 dough balls...weighing about 654 grams per piece. Yes, these will make some pretty thick 16 inch pies.

I have to say that the dough texture was excellent. Perfectly smooth and the skin did not break during the balling. Just put them in the fridge for an overnight rise...very curious to see how tomorrows bake goes.

Surprisingly no...I used cold water out of my refrigerator water dispenser (with filter...ATL tap water is garbage). However...the room temp autolyse may have been a bit excessive at 35 minutes which may be causing that observation you have. Wasn't intentional...stopped to make the sauce and got a bit sidetracked